JUMBO CANDY RECIPES

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JUMBO SIXLETS COOKIES | LOVE AND OLIVE OIL



Jumbo Sixlets Cookies | Love and Olive Oil image

Provided by Love and Olive Oil

Total Time 45 minutes

Yield 16 large cookies

Steps:

  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper.Sift together the flour, baking soda and salt; set aside. In another bowl, mix together the melted butter and sugars until smooth. Add the egg, egg yolk, and vanilla. Mix in the dry ingredients until dough comes together. Stir in sixlets.Roll dough by the 1/4-cupful into golf-ball size balls. Arrange on prepared cookie sheets, leaving about 2 inches between then.Bake for 15 to 17 minutes (or about 10 to 12 minutes for smaller cookies), until the edges are lightly golden and center is puffed. Allow to cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES ...



Giant Peanut Butter Dark Chocolate Sea Salt Buckeyes ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Total Time 2 hours 55 minutes

Cook Time 40 minutes

Yield 24 buckeyes

Number Of Ingredients 8

1/4 cup white chocolate chips
2 3/4 cups smooth peanut butter 
4 tablespoons unsalted butter, at room temperature 
1 teaspoon vanilla extract 
3 cups powdered sugar 
2 cups dark chocolate chips 
1 teaspoon instant espresso powder, or more as needed 
1/2 teaspoon flaky sea salt or pink Himalayan salt 

Steps:

  • Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
  • Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
  • Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
  • Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.

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